stuffed calamari
(1 rating)
This recipe is delicious , very nice with a nice class of SilverGum Chardonary wine, my husband love this dish and your man will too, when ever we having guess over my husband ask me to make this dish and they love it, one guess told me that she didn't like calamari, but after eating this she call me and ask for the recipe.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
55 Min
Ingredients For stuffed calamari
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2 Tbspolive oil
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1medium sweet onion, peeled, minced
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2 clovegarlic, minced
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1 pkg16 oz. uncooked shrinp peeled and deveined
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1/4 pkgwegman hot fennel uncured salami, 1/4-inch dice
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1 cpanko bread crumbs
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1 pkg1.25 oz italian parsley,stemremoved finely chpoed ( about 2 1/2 tbsp)
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salt and pepper
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2 Tbspextra- virgin olive oil
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zest and juice of 1/2 lemon
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1 lbfresh squid tubes or frozen thawed, patted dry
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wooden foodpicks
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1 pkg24 oz. italian classics seasoned tomato sauce
How To Make stuffed calamari
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1Direction: Preheat oven to 350 degrees. 1.Heat pure olive oil in saute pan on MEDIUM. Add onions and garlic; cook, stirring occasionally about 10 min, until onions are translucent. Refrigerate about 5 min to cool. 2.Chop shrimp; add to large bowl. Add salami, panko, parsley, and onion/garlic mixture. Season with salt and pepper; mix well. Add extra-virgin olive oil, lemon zest, and lemon juice. 3.Stuff squid tubes carefully with shrimp mixture almost to top; secure top closed by skewering with foodpick. 4.Arrange calamari in braising pan. Pour seasoned tomato sauce over calamari; cover. Bake 55-60 min or until internal temp of stuffing reaches 165 degrees. Remove foodpicks; serve with sauce.
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